Open pumpkin ravioli with Achel blue crumble, parsley sauce and Yka Leaves

(For 4 portions)

• small straight tube pumpkin
• curly parsley bunch
• 1 shallot
• 120gr Achel blue chees
• Iluigi olive oil
• Yka Leaves - Koppert Cress
• Foeil powder - Verstegen
• Black pepper - Verstegen
• Coarse sea salt - Verstegen

Tartare:

• Take a piece of pumpkin and peel it. Using a mandolin, make fine long strips of about 14 cm by 4 cm, 3 per person. Finely chop the less beautiful pumpkin pieces into a tartare. Also peel and finely chop the shallot.
• Simmer shallot and pumpkin tartare now gently with a dash of olive oil without coloring.
• Season well with black pepper, sea salt and some mace powder. Now chop a branch of curly parsley and mix into the tartare.

Ravioli:

• Briefly cook the 12 slices of pumpkin in boiling water with sea salt (about 30 seconds) and transfer to a towel or kitchen paper.

Sauce:

• Wash a handful of curly parsley and drop briefly into the warm cooking water from the pumpkin. Let it boil for a while and scoop out with the help of a slotted spoon.
• Mix the parsley with a good splash of cooking water and olive oil. Good seasoning with sea salt and black pepper. You now get a spicy smooth green sauce.

To finish off:

• Preheat plates. Put together 3 raviolis on each plate by filling each pumpkin belt with a spoonful of warm tartare. Now spread some green sauce over the plates, crumble some blue cheese, drizzle some olive oil and finish with the Yka leafs.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 
Plate: Wild Grey Plate